Kennley and Melissa Wright live and work on their family’s farm outside of Colman, South Dakota (population 400) with their four young children.
Each year, one farmer is honored as Niman Ranch’s Farmer of the Year. This exclusive recognition goes to a person who has stood out over the year for both the excellence with which they raise their hogs or manage their farm, and the contributions they have made to Niman Ranch’s success. John Gilbert of Gibralter Farms was honored as the 2017 Farmers of the Year. The Gilberts, recipients of numerous awards and honors, operate a 770-acre diversified farm raising traditional pasture-farrowed pigs. John has served on the Niman Ranch Pork Company Advisory Board and is active with other groups such as Practical Farmers of Iowa. Gibralter Farms is a family operation with John and Beverly’s son and daughter in law and one of John’s five brothers and his wife working on the farm.
With Thanksgiving just ten days away, we’ve compiled a list of our top ten favorite recipes to help make your holiday planning a little easier. We’ve covered everything from potatoes to stuffing, ham to turkey, and even bacon bourbon pecan pie!
If you choose to bake a ham for your guests (which we strongly suggest), be sure to find out which local grocer carries our holiday hams by clicking here.
October 10, 2017 – Niman Ranch, a national leader in sustainable agriculture and humane livestock practices, today announced their products will be available on AmazonFresh and ButcherBox to significantly increase nationwide availability of their popular sustainable and Certified Humane® meats raised by small independent U.S. family farmers.
Amazon, the #1 Internet retailer in 2016* and ButcherBox, the #1 meat subscription service, continue to raise the bar on convenience and choice for online options, including sustainably raised meats. Niman Ranch meat is third-party certified under the Certified Humane® program from a community of small, independent U.S. family farmers who adhere to some of the strictest animal welfare protocols in the industry. All beef, pork and lamb is raised on pasture or deeply bedded pens, fed a 100% vegetarian diet without the use of antibiotics or hormones (never ever).
More than 51 percent of shoppers buy online according to Forrester Research. An annual survey by comScore and UPS found consumers are buying more things online than in stores for the first time ever. Sustainable, healthy and great tasting food products are now driving the trends for online grocery sales that amounted to nearly $7 billion dollars in 2016.
“Savvy online consumers do their homework and want to know where their meat comes from. They want transparent information that is available and reliable. Niman Ranch offers meats Raised With Care,” said Jeff Tripician, general manager of Niman Ranch. “AmazonFresh and ButcherBox are committed to providing customers with the highest quality products that also support a family farming network stabilizing Rural America. Amazon and ButcherBox are showcasing the family farmer network to online shoppers around the globe. At the end of the day, AmazonFresh, ButcherBox and Niman Ranch appeal to an enlightened culinary enthusiast, and that makes this a great partnership.”
ButcherBox has continued to create a niche by sourcing meats raised without antibiotics or hormones that also support family farms across the country. Their partnership with Niman Ranch has created consistent sustainable meat options with heritage breeds that are all Certified Humane® to keep up with the demand of their well-educated and conscientious customers.
“We are a food-loving group that focuses on sourcing the best possible products, delivering an exceptional customer experience every day. Niman Ranch helps make that possible,” said ButcherBox founder Mike Salguero. “We want to make a difference in the world around us and are able to do that by offering top quality proteins that are raised humanely by independent family farmers.”
Niman Ranch’s independent family farmer network has grown to more than 729 farmers to meet the significant demand for sustainable and humane pork, beef and lamb. “To expand the reach of progressive customers across the country we’ve partnered with some of the best distributors in the industry to carry the Niman products. We’re pleased we can maintain the relationships while maximizing the online opportunities,” said Tripician.
NORTHGLENN, CO (September 28, 2017) — Niman Ranch, a national leader in sustainable agriculture and humane livestock practices, awarded 32 scholarships totaling $106,000 through its annual Next Generation Scholarship Fund. Scholarships were presented to students from Niman Ranch’s network of independent farm families during its 19th annual Farmer Appreciation Dinner in Des Moines, IA. with more than 600 people in attendance. The scholarships are designed to raise awareness around the loss of traditional farming and ranching practices, and to ultimately help maintain agriculture opportunities by providing funding for college. The money raised for the fund far exceeded all other years.
Niman Ranch Founding Hog Farmer, Paul Willis, noted that 21 of the 32 award recipients were young women and that the applications from females were significantly higher than past years. The scholarships are a part of Niman Ranch’s Young Farmer 2.0 that was announced this summer to provide an open and transparent plan to grow the next generation of farmers. With student loan debt affecting two thirds of college graduates today, paying for college is a substantial barrier for young farmers and ranchers who face continually rising land costs. The number of beginning farmers in America fell by 20 percent between 2007 and 2012 alone. “Niman Ranch recognizes that combatting the burden of student loan debt is crucial to helping new farmers stay on the land,” said Willis.
Ten years ago, Niman Ranch farmers were four years older than the national average. Through a series of initiatives, the Niman Ranch network of more than 729 independent family farmers now averages 47 years old, 11 years younger than the national average. The U.S. Census Bureau reports that the average age of farmers has steadily increased to 58-years old over the last 30 years, contrary to the Niman Ranch experience.
“Initiatives like the Next Generation Scholarship Fund within the Niman Ranch farm community are part of our overall commitment to the hard-working family farmers,” said Niman Ranch general manager, Jeff Tripician. “We’re proud to support the next generation of farmers with the funds needed to get a higher education and give agriculture the prominence it deserves.”
A new award was created this year to honor recently deceased Phyllis Willis of Fertile, IA. She was co-founder of the Niman Ranch Pork Company and enjoyed hosting farm tours for many guests from all over the country and sharing her knowledge of animal husbandry and sustainable agriculture. The well-known environmental activist hosted the first decade of Niman Ranch Hog Farmer Appreciation Dinners at their farm in Thornton, IA. Willis was a champion of clean air and water causes as well as animal rights. Niman Ranch farmer advocate, Sarah Willis said, “We’re honored to have this scholarship every year to remember my Mom as a kind, caring environmentalist and to continue her tradition of supporting sustainable family farms.”
The first Willis Scholarship was awarded to Elle Gadient of Cascade, IA. because her application focused on sustainability and the environment and her environmental science education.
“Through sustainable agriculture, family farms can be supported and young farmers generations from now will have the opportunity to raise outdoor pork with the pride we are able to today. This will only be possible if we continue to prioritize sustainability and quality meat rather than quantity,” said Gadient. “Along with my environmental science education, involvement with the campus sustainability department, and experience raising animals on the farm, I am a proud advocate for sustainable agriculture and supporting family farms.”
Applicants receive awards regardless of their major, but those in an agricultural-focused degree program are eligible for the Serfling Memorial Scholarship, one of the highest awards available to students. This year’s recipient was Caleb Schnoor of Mount Ayr, Iowa. Caleb is currently seeking an Agriculture Studies major at Iowa State University in Ames, Iowa.
Other Next Generation Scholarship recipients are from Iowa, Minnesota, Illinois, South Dakota, Nebraska, Kansas, Missouri and California. All will have a greater chance of returning to the farm after college with the funds awarded to help pay for their education.
The Next Generation Scholarship is made possible by donations from Niman Ranch’s business partners, which includes chefs and family-owned food distributors in America and the Cayman Islands. Businesses raise funds through a wide range of events, sales from special menu items and private contributions. Donors include:
Chipotle Mexican Grill
DeBragga, New York’s Butcher
Mary Ann’s/Korleski Family
Lone Star Foodservice
Lone Start Meats
Marczyk Fine Foods
Chef Alice V. Gonzalez
Purely Meat Company
Results Sales & Marketing
Sterling Food Service
Turtle Beach Food Service
Trevor Ortman & Sharen Hauri
August 28, 2017 – Miami-based Harry’s Pizzeria, recognized nationally for its genuine brand of thoughtfully-made, better pizza by James Beard Award-winning Chef Michael Schwartz, is committing to meat raised sustainably and humanely in partnership with industry-leader Niman Ranch. Beginning this summer, the pizza chain’s three current locations in South Florida will exclusively feature responsibly-sourced beef and pork products from Niman Ranch on its menu in pizza toppings including hot soppressata, shredded pulled pork shoulder, braised short rib, meatballs and bacon, as well as beef sirloin as an entrée.
“Harry’s is about much more than pizza,” Chef Schwartz said. “We are committed to building community and a genuine experience for our guests, and this is a perfect way for us to check all those boxes. It feels good to support independent American family farmers who raise their livestock without antibiotics or added hormones. Not only can we stand behind a product that is top quality and tastes amazing, but we’re able to work with a supplier that shares our passion for doing the right thing.”
To celebrate the introduction, Niman Ranch’s family farmer advocate, Sarah Willis, will co-host a family-style dinner with Chef Schwartz at the original Harry’s Pizzeria in the Miami Design District on Wednesday, September 27 at 7 pm, the restaurant’s 6th anniversary. Tickets are available here for $89 all-inclusive for a welcome cocktail, 3-course menu, and beverage including unlimited tap beer and two wines poured by the bottle all night. A special snack, Short Rib Bomba with fontina and arugula, will be available at all locations for $7 from Monday, September 5 until Saturday, September 30.
Named one of the top 25 pizzerias in America by Food & Wine Magazine, Chef Schwartz’s Neighborhood American Pizzeria will add restaurants in Miami Beach, Aventura and Sunrise, FL as well as its first out of state locations in Cleveland and Atlanta as part of its expansion to 20 restaurants by 2020. Chef Schwartz built his reputation around the idea of “knowing where
your food comes from” at flagship restaurant Michael’s Genuine® Food & Drink where he first became introduced to Niman Ranch beef and pork.
“We are proud to have Niman Ranch showcased on Harry’s delicious pizza,” Niman Ranch general manager Jeff Tripician said. “The folks at Harry’s, under the vision of Chef Schwartz, serve up terrific dishes that are a perfect pairing for our meat, not to mention our company values. We’re proud to be associated and a part of such a progressive chef-centered enterprise that cares deeply about where their food comes from.”
For more information on the partnership, locations and menus, please visit harryspizzeria.com and follow on social media @nimanranch and @harryspizzeria.
If you’ve ever visited Phoenix, it was likely in the winter or spring. From June to September, the average temperature is over 100ºF. Days are often so hot it doesn’t even matter how dry it is. October through May, however, this city is home to the perfect climate. But regardless of what the temperature may be, Phoenix restaurants serve a plethora of fantastic food year round.
It’s so good, in fact, that we ventured out into the 115º heat to eat like a local. While Mexican cuisine is typical in the Southwest, you’ll find farm-to-table restaurants, southern-style eateries and hip burger joints from Echo Canyon to Glendale.
We set out this month to make the good food search a little easier for visitors, whether you’re staying for a weekend or a week. If you live in Phoenix and haven’t been to these restaurants yet, we highly suggest you put them on your list!
Kevin and Darren Malhame are co-owners of Northstar Café, Third and Hollywood, and Brassica in the greater Columbus area of Ohio, alongside Kevin’s wife Katy. We took some time to chat with them about how they got started in the restaurant business and what drives them to source fresh, sustainable ingredients.
We think 2015 was a great year. Some of the coldest days on record were experienced in Iowa, we gave more money than ever before to winners of the Next Generation Scholarship, and the best recipes yet were found to help make your time in the kitchen a little easier.
Here’s a look back at your top favorite stories – and recipes – from 2015.
Chef Jason Cline – The Birchwood – St. Petersburg, Florida
“I prefer Niman Ranch because of their ethical practices and exceptional products. What I really like is that they help the smaller family farms, giving an overall sense of doing the right thing.”
Jason Cline knew his calling was in hospitality since he was fourteen years old, which is when he began washing dishes at a local restaurant. After graduating from Johnson & Wales University, Jason has since honed his craft with some of the country’s finest chefs and restaurants in Orlando, San Diego, Los Angeles and San Francisco before returning home to St Petersburg, Florida. He is now the executive chef at the historic Birchwood Hotel, bringing globally inspired, farm-to-table cuisine to all who enter.
Chef Jason partnered with Chef Tyson Grant of the Parkshore Grill this summer to raise money for the Next Generation Scholarship Fund. We’re fortunate to have the support of chefs who believe in the future of farming!